My bet is that with the current cost of good-quality butter, you’ll soon be whipping up and enjoying batch upon batch at home. As you’ll discover, the process is not overly complicated or drawn out. The workshop is short yet informative and you leave feeling confident enough to attempt making your own. He also walks you through the best tools to use and the process of infusing butter. During this time Davis demonstrates the process of taking cream (fresh and long life) and turning it into butter. The butter workshops usually last between 90 minutes and two hours. Even workshops on medicinal mushrooms, growing potatoes and managing a worm farm. Other regular classes include making chilli oil, hot sauces, pickles, cream cheese and mozzarella.
4 PICS 1 WORD 5 LETTERS BREAD AND BUTTER HOW TO
He now teaches people how to use the produce they grow to create beautiful, tasty food. The workshop was presented by Cassian Davis, vegetarian, gardener, lover of plants and owner of HomeGrowers, who saw the potential in moving beyond selling plants and garden tools to take his passion into the kitchen. This included a bag with a tub in which to store your butter at home and a muslin cloth, 500ml fresh cream for whipping into butter at home, instructions, coffee throughout the workshop and a taste of the butters at the end of the demonstration (spoiler alert: they were fantastic). I booked a class for two at R220 per person. Or, worse, with a cheaper alternative.īeing a baker, I was intrigued when I came across a butter workshop offered by HomeGrowers, a garden shop in Linksfield, Johannesburg. In fact, It seems almost criminal not to enjoy a homemade slice without the stuff. Pietersen's anthology is peppered with terms such as fermentation, volume, shaping, folding, pleating, hydrations, gluten, gluten strands, and gluten window and scoring.īroodkop bread is a unique blend using four flours: for the white, he swears by the Champagne Valley artisanal brand grown and milled in the Drakensberg, an all-purpose, strong flour red sorghum, which offers a hint of spiciness and the beautiful hue wholewheat and, of course, a helping of Koppe, the essential starter which is made with rye flour.įew food combinations are as divinely satisfying as a slather of rich butter on fresh bread. Under the expert's guidance, stretch, fold and nurture it. Highly valued, the mass requires nurturing and feeding, the slow fermentation making the finished product digestible, unlike commercial bread produced quickly using commercial yeast and many additives to speed up the process.Īs we handle our mounds, we learn the Broodkop dough we make is a sticky, high-hydration variety. What is a starter? It is a live, fermented culture of flour and water which, as it ferments, harnesses the natural yeasts in the air to start the natural fermentation in making bread. The very essence of every loaf, it is the naturally fermented yeast that kicks off the process, giving the bread that beautiful sponginess. To kick off, he gingerly lifted the cover on his precious, vast, bubbling mass of sour dough starter, affectionately known as Koppe. The class of seven, all bread lovers, hung onto his every word. On that Saturday, we'd come together to learn more. The centuries-old method of making bread was resurrected, but mastering it, as many discovered, wasn’t as simple as the ingredients. Let us not forget the culture of bread.” It's an apt quote from his brilliant, newly published cookbook, Broodkop, Our Daily Bread.ĭuring the dark days of Covid-19 the world became obsessed with sourdough bread-baking due to the shortage of commercial yeast. “Let us not forget the humility that comes from a humble loaf, he said. There's a big helping of spirituality to his craft. He demonstrates it's all about hands - the touch and feel of the dough, instinct and patience, of which he has bucket loads. There's nothing complicated nor expensive about it.
One is immediately struck by the simplicity of his kitchen - a fridge, oven and a mere smattering of equipment and ingredients.
He oozes passion about his subject his drive is to educate people about sour dough. His “den”, a spotless kitchen 12 floors up, the backdrop of glass behind him offering a window on the city, is alluring. “Sour dough isn’t sour,” said chef Corvin Pietersen, aka Broodkop, with a wry smile as he kicked off his Broodkop baking class on a recent Saturday morning in Braamfontein, Johannesburg.
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